Preheat oven to 375°F and line a baking sheet with parchment paper, set aside. In a large bowl, combine all ingredients. Mix throughly using a rubber spatula or your hands.
Using a cookie scoop or spoon, scoop about 1 tablespoon of mix and roll into a ball. Place on parchment paper, about ½ inch apart.
Bake in the preheated oven for 20 minutes or until meatballs reach 165°F internal temperature.
If serving alongside pasta, prepare the pasta per package instructions while the meatballs bake. In a sauce pan, warm pomodoro sauce (or your favorite pasta sauce) over low heat - 4 cups will lightly coat the sauce and meatballs, 6 cups will provide extra. Once meatballs and pasta are both cooked transfer to the sauce and sauté together. Serve family style or plate on individual plates.
It's highly recommended to freshly grate the mozzarella. While you can definitely substitute the pre-shredded mozzarella it doesn't get quite as melty and gooey as the stuff you grate yourself.
I always, always salt my pasta water. It add flavor and depth to the pasta. About 1 to 2 teaspoons is sufficient.